Holiday Appetizers – You’ve Got it Made

By Barbara J. Avery

For as long as there have been holidays, people have gathered to celebrate them.  Ancient Roman holidays became so numerous that at one point the holidays outnumbered the working days in a year.  One of their more important holidays was Saturnalia. It was celebrated between December 17 and 23^rd. 

 Many of Medieval England’s holidays were the same ones we celebrate today such as Christmas and its Twelve Days.  The colonists brought with them their English holidays, adding Thanksgiving and traditions of their own.

Today, Americans start celebrating the holiday season with Thanksgiving. Throughout the festive times we include our own families’ traditions and religious practices. The season winds up New Year festivities.  To celebrate, a special beverage and palate pleasing snacks are in order.  Here are a few ideas for serving your guests tasty, not time consuming, treats.

 Stock your party pantry well in advance with these nibbles:

Pre-made mini tart shells (May be filled with dessert fillings or turkey salad made from leftovers)

Canned whole berry cranberry sauce and an 8-ounce package of cream cheese.  Top the cheese with the sauce and serve with crackers.

 Prep the following drink and tidbits in advance and assemble or heat when company arrives.

 Mulled Cider                                                                   

Makes 8, one cup servings

Ingredients:

Preparation:

In a 3 quart saucepan, combine the brown sugar, cider, and oranges pieces.  Tie spices, except for cinnamon, in a small square of cheesecloth or tea infuser. Heat over medium low heat until hot. Reduce heat to low. Cover and simmer for 20 minutes. Or, once it is hot, place in a slow cooker on low to keep warm for hours.   Serve in mugs and garnish with additional cinnamon sticks if desired.

 Make this ahead and store in the refrigerator.  Heat in the microwave or on stove top when guests arrive.

 Brie Tartlets

Adapted from the Pleyn Delit Cookbook
Makes 24 tartlets

Ingredients:

 Preparation:

Pre-heat the oven to 375 degrees.

In a food processor, blend the eggs, salt and ginger. Add the cheese. Blend until smooth.

Place tartlet shells on a baking sheet. Fill each little shell ¾ full with the egg mixture. 

Bake for 15-20 minutes or until the filling is puffed and slightly browned.  Tartlet filling will fall upon cooling a bit.

Top with a bit of cranberry sauce for taste and color, if desired.

Serve warm or at room temperature. 

If made ahead, store in an airtight container in the refrigerator for no longer than 24 hours and reheat at 375 degrees in the oven on a baking sheet until warmed through.

Reindeer Wings

By Barbara Avery

Makes 12-15 pieces

 Ingredients:

Preparation:

Heat the oven to 375 degrees.
 Line a baking sheet with foil.  Arrange drumettes on the sheet in a single layer.  Bake for 45 minutes.

While the chicken bakes, make the sauce by mixing the rest of the ingredients together in a medium bowl.  Brush the sauce on the wing drumettes and bake for 10 minutes more or until chicken is done and no longer has any pink inside when cut to test.  Heat remaining sauce to boiling and serve alongside the wings.  

If making ahead, let sauce cool slightly, then pour sauce over wings and store in refrigerator for up to 3 days, or freeze for up to 3 months. when ready to serve  reheat in the microwave until hot.  Or, reheat in the microwave and hold on the warm or low setting of a slow cooker until ready to serve.